In a large bowl mix the oatmeal and coconut together. Add in the syrup mixture and mix until combined.

Working quickly, drop by tablespoonfuls onto a wax-lined cookie sheet. Chill in the refrigerator until ready to eat.

In a large bowl, add coconut oil, cream cheese and sugar; beat until light and creamy. Add egg substitute and beat until combined. Add strawberry jam and beat until combined.

Then add the cheesecake pudding mix, flours, baking powder, baking soda, and salt; beat until combined. Fold in white chocolate chips.

Take large size cookie scoops of batter and place onto prepared baking sheets, placing them about two inches apart. The cookies get puffy.

Bake in the oven for 8 to 10 minutes until lightly brown. Remove pan from oven and set on a rack.

Let cookies cool for a few minutes on baking sheet, then move them to a baking rack to cool completely.

In the bowl of your stand mixer on low speed, beat the peanut butter, brown sugar, baking soda, and honey. Blend for a minute until mixed, then slowly add flour and mix well.

Add the eggs and vanilla extract. Mix on low speed until just blended, about 25 seconds.

Scoop the dough (about two tablespoon sized scoops) onto the baking sheets, placing them 1 to 2 inches apart. Do not press on the dough.

Bake one cookie sheet at a time for about 13-15 minutes or until slightly brown on the bottom. Remove from the oven and let cookies cool on the baking sheet for about 5 minutes. Then transfer to cooling rack to completely cool. Repeat with the other tray of cookies.

Enjoy the cookies!

In a blender add all of your ingredients except for the chocolate chips and process until smooth. Scoop the batter into a bowl and stir in chocolate chips.

Scoop about a tablespoonful of dough and place on prepared baking sheet. Do the same with the rest of the dough.

Bake for 10-13 minutes or until slightly golden. Leave on baking sheet for 2 minutes and transfer to a baking rack to cool.

Preheat oven to 350ºF.

To form cookies, use a small cookie scooper the size of a tablespoon and roll into balls. Roll each ball in sugar to coat evenly. Place cookies on a baking sheet lined with parchment paper. Bake cookies for 10 minutes, which will yield a cookie that is a little under-baked but perfect for a nice chewy cookie.

Beat butter, brown sugar and granulated sugar together until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down the sides of the bowl after each egg. Beat in vanilla extract.

In another bowl combine flour, baking soda and salt. Slowly beat flour mixture into egg mixture. Mix well. Fold in dark chocolate chips and Biscoff spread.

Roll out tablespoonfuls of dough and place them on cookie sheets. Bake for 10 minutes or until edges have started to brown. Note: When baked for 10 minutes, these are chewy cookies. Baked for 12 minutes, they get a bit crispy.

Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.

In a mixer, add butter, brown sugar, white sugar and vanilla. Mix till creamy. Add egg and mix till creamy.

In a separate bowl, combine flour, baking soda, salt and pudding. Add flour mixture to mixing bowl and continue to mix. Add milk and mix. Stir in chocolate chips.

Using a teaspoon, drop onto ungreased cookie sheets. Bake for 9 minutes or until golden brown. Cool and enjoy!

In a bowl, sift together flour, baking soda, baking powder and salt.

In a food processor, pulse the oats to coarse crumbs. Remove them from the processor and set aside. Then pulse the toasted walnuts until coarsely ground. Remove them from the processor and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg until thoroughly incorporated. Mix in milk and vanilla until well combined.

Add flour mixture to wet ingredients and stir until just combined. Then add oats, walnuts and chocolate chips.

Form the dough into tablespoon-sized balls and place onto the prepared baking sheets. Leave an inch apart between cookies. Flatten the dough balls slightly.

Bake for 10 to 12 minutes until the edges are slightly brown. Transfer to a wire rack and cool completely.

In a small bowl, sift together flour, baking soda, baking powder, and salt. Stir dry ingredients into wet ingredients. Stir in peanut butter cups.

Chill dough for at least 2 hours and up to 24 hours.

Heat oven to 350°F. Shape dough into 1 1/2 inch balls, and place about 3 inches apart on ungreased cookie sheet.

Bake for 8–10 minutes, or until light brown. Cool 5 minutes, then remove from cookie sheet to wire rack.

2. Cream butter and sugars with an electric mixer. Add in the egg and vanilla.

3. Add the dry ingredients to the wet until combined (do not over mix!).

4. Fold in the chocolate chips and sprinkles.

5. Cover with plastic wrap and refrigerate for at least 1 hour (I let mine sit overnight).

6. Preheat oven to 350ºF.

7. Scoop rounded tablespoons of dough onto ungreased baking sheets (while in between batches, put remaining dough in fridge to stay cool).

8. Bake 10-12 minutes. Let cool on wire rack; the centers will look soft, but will set while cooling.

Recipe from Sally’s Baking Addiction (she’s amazing!).